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Hosting a Cinco de Mayo brunch buffet is a fabulous option because guests can serve themselves and you can relax and enjoy the celebration along with them. Provide a sweet dish, a savory dish, Mexican coffee and a festive cocktail. This Cinco de Mayo brunch serves about 10 guests; however recipes can be doubled or tripled to accommodate the number of guests attending your gathering.
photo from Grey Grey Designs
Here a few Cinco de Mayo buffet ideas and recipes:
Set out plates at the beginning of the buffet. Next place the sweet dish, savory dish, and festive drinks. Be sure to provide spoons, forks, tongs, or the appropriate serving utensils for each item. Set out plenty of coffee mugs. Finally, provide plenty of napkins and eating utensils. For a cute touch make a garland out of taco shells (pictured above) or scatter mini pinatas on the table.
Cinco de May Buffet Recipes
Torreja (Mexican French toast)
Heat 3 cups of olive oil in a large heavy pot over until it reaches 365°F. Pour 2 cups dry red wine into a large shallow bowl or baking pan. Take 18 1/-2inch thick slices of crusty bread and soak them briefly in the wine until evenly moistened. Beat 3 large eggs in a shallow bowl. Remove the bread from the wine and allow to drain and then coat each slide with egg on both sides. In batches, cook the bread in the hot oil until golden brown and then drain. Sprinkle the French toast with cinnamon sugar. Serve with warm maple syrup or reduced balsamic vinegar.
If you’re feeling extra fancy, make Congrejo Benedicts. This is a crab cake and potato cake topped with a poached egg, tomato, and a spicy Hollandaise sauce.
Chicken Enchiladas Suizas Recipe
Place 6 boneless, skinless chicken breasts halves in a pan. Pour in enough water to cover the chicken and then bring to a boil. Then, simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. Melt a tablespoon of butter in a skillet over medium heat. Add 1 cup each chopped onion and bell peppers and cook until just soft, 5-8 minutes. Transfer the vegetables to large bowl. Add chicken, 1 cup shredded cheddar cheese, 4 ounces green chilis, 1 cup of salsa, 1/2 cup fresh cilantro, 4 teaspoons cumin and salt and pepper to taste. Mix well. Grease a baking pan. Place a 7-inch flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up the tortilla and place it seam side down, in prepared pan. Repeat process with 11 more tortillas and remaining chicken mixture. Sprinkle 10 ounces of grated Monterey Jack over enchiladas. Next, combine 1 cup heavy whipping cream and 1/2 cup chicken broth and then pour over the enchiladas. Cover pan with aluminum foil and bake for 30 minutes at 350 degrees F. Remove foil and continue baking 10 minutes or until thoroughly heated. Serve with avocado, tomato and cilantro.
In a sauce pan over medium heat, combine 6 cups of water and 1/c up brown sugar, stirring until the sugar dissolves. Add the 1/2 cup ground coffee, 1/2 ounces of unsweetened chocolate, 1 small bag of chamomile tea, 1 tablespoon cinnamon and 2 whole cloves. Bring to a boil, then reduce heat and simmer uncovered, for 15 minutes, stirring occasionally. Stir in 1/2 teaspoon vanilla extract. Remove from the heat and hen strain. Serves 5.
Shake 1 ounce tequila, 2 ounces tomato juice, squeeze of a lemon, a dash of Tabasco, and ice in a cocktail shaker. Strain into a bloody Mary glass over ice. Garnish with a lemon wedges.
What are you favorite Cinco de Mayo brunch recipes? Leave us a comment and let us know!